Seared Salmon with Roasted Sweet Potato and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared salmon fillet served with roasted sweet potato and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

481kcal
Protein
36.5g
Fat
26.1g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 tsp Olive Oil

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the same sheet, drizzle with the remaining oil, and roast for another 10 minutes until tender.

  • 4

    Season the salmon fillet with garlic powder, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the skin is crisp.

  • 6

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Sweet Potato and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared salmon fillet served with roasted sweet potato and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

481kcal
Protein
36.5g
Fat
26.1g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 tsp Olive Oil

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the same sheet, drizzle with the remaining oil, and roast for another 10 minutes until tender.

  • 4

    Season the salmon fillet with garlic powder, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the skin is crisp.

  • 6

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice.